sardelki
English edit
Etymology edit
From Russian сарде́льки (sardélʹki), plural of сарде́лька (sardélʹka), from сарде́ль (sardélʹ, “sardine, sausage”) + -ка (-ka, diminutive suffix), from Polish sardela (“anchovy”), from Italian sardella (“sardine”), whence English sardel.
Noun edit
sardelki pl (plural only)
- (cooking) A large, thick, boiled sausage.
- 1954, The Current Digest of the Soviet Press, volume V, number 42, American Association for the Advancement of Slavic Studies, page 17, columns 1–2:
- That the technical processes involved in manufacturing bologna and sausage, canned meat, hamburger cutlets and other meat products be considerably increased and that their output be brought to the following levels: bologna and sausage, sardelki, canned meats, packaged meats, semiprocessed meats, hamburger cutlets and dumplings be fully mechanized and that automatic equipment and conveyor lines by employed on a broad scale.
- 1957, Joseph E. Evans, Through Soviet Windows, New York, N.Y.: Dow Jones & Company, Inc., page 19:
- Mrs. Petrunin had short notice about her guest (her husband simply phoned from the office), but she is most gracious and produces a splendid supper consisting of studen, a kind of jellied meat; small tomatoes from the farm’s hothouse; vinigrette, a salad of canned crab (it looks and tastes like lobster and is from Baikal lake in Siberia), eggs and peas; sardelki, a large thick boiled sausage; mashed potatoes; bananas (imported, probably from Israel), apples, cookies, candy (Little Red Riding Hood brand) and tea.
- 2003, Lara Vapnyar, There Are Jews in My House, New York, N.Y.: Pantheon Books, →ISBN, page 144:
- The sardelki, my favorite food, had hard skins and tasted better than the usual franks.
- 2019, “Endlessly Diverse Products”, in Sausage Industry[1], Verden: VEMAG Maschinenbau GmbH, page 5:
- International Specialties […] • Russian Sosiski and Sardelki